Walnut Stew

Ingredients

• 2lbs. middle neck mutton
• 2 cut-up onions
• pepper
• salt
• a little water
• half a small bottle of pickled walnuts
• half the juice of same
• One pound beef steak
• mixed herbs
• chopped parsley
• a pinch of ginger
• breadcrumbs
• the egg

Method

1. 1

   Put on the mutton with onions, pepper, salt, a little water, and pickled walnuts with their juice.

2. 2

   Cut walnuts into small pieces and stew gently until done.

3. 3

   About half an hour before serving, add the meatballs made from minced beef steak, herbs, parsley, ginger, breadcrumbs, and egg.

4. 4

   Thicken with flour and water.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 26. The excerpt below is the record exactly as published.

Walnut Stew. Put on about 2lbs. middle neck mutton, with 2 cut-up onions, pepper and salt, a little water, and about half a small bottle of pickled walnuts, with half the juice of same. Cut the walnuts up in small pieces; Stew gently till done. About half an hour before wanted add the balls, and thicken with a little flour and water. Balls for same. — One pound beef steak, finely minced, a little pepper and salt, mixed herbs, chopped parsley, a pinch of ginger, breadcrumbs and the egg

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